Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) and dust with flour. Sort the raspberries, wash if necessary and let them drain.
Chop chocolate for the brownie dough. Melt with 150 g butter in a water bath. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 3 eggs, 200 g sugar and 1 pinch of salt with the whisk of the mixer for about 5 minutes until thick and creamy.
Add syrup. Mix 130 g flour and baking powder. First stir the chocolate-butter mixture into the egg mixture, then briefly stir in the flour mixture. Pour into the mould.
For the cheese mixture, whisk 100 g butter and 130 g sugar with the whisks of the mixer until creamy. Stir in 4 eggs one after the other. First stir in the cream cheese in portions and then the starch.
Spread the cheese mixture and half the raspberries on the brownie dough. Use a fork to gently fold into the dough. Add the rest of the berries. Bake in a hot oven for 60-70 minutes. If necessary, cover with aluminium foil after about 50 minutes.
Take out and let cool on a cake rack for about 10 minutes. Remove from the tin and let it cool down.